Spaghetti Carbonara: A Glorious Italian Classic
Learn to make a classic Spaghetti Carbonara, an authentic Italian pasta dish featuring eggs, pancetta, cheese, and black pepper. This recipe is perfect for a comforting and flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 340g spaghetti
- 115g pancetta, diced
- 2 large eggs
- 2 large egg yolks
- 100g Pecorino Romano cheese, finely grated
- 50g Parmigiano-Reggiano cheese, finely grated
- Freshly ground black pepper
- Salt
Instructions
- Cook spaghetti in a large pot of salted boiling water until al dente.
- While pasta cooks, sauté pancetta in a large skillet over medium heat until crispy. Remove pancetta from skillet, leaving rendered fat.
- In a bowl, whisk together eggs, egg yolks, Pecorino Romano, and Parmigiano-Reggiano. Season generously with black pepper.
- Drain pasta, reserving about 1 cup of pasta water.
- Add hot pasta to the skillet with pancetta fat. Toss to coat.
- Remove skillet from heat. Quickly pour egg and cheese mixture over pasta, tossing continuously to create a creamy sauce. Add reserved pasta water a tablespoon at a time if needed to reach desired consistency.
- Add crispy pancetta and toss again.
- Serve immediately, garnished with extra cheese and black pepper.
Notes
- For a creamier sauce, ensure you remove the pan from the heat before adding the egg mixture to prevent scrambling.
- Use good quality pancetta for the best flavor.
- Adjust the amount of cheese and pepper to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 600-700
- Sugar: Low
- Sodium: Moderate
- Fat: High
- Saturated Fat: High
- Unsaturated Fat: Moderate
- Trans Fat: Very Low
- Carbohydrates: High
- Fiber: Low
- Protein: High
- Cholesterol: High